Combine the flour, rolled oats or porridge oats, sugar (splenda), baking powder, baking soda, salt and cinnamon in a bowl and set aside

Place egg, oil and juice in a blender

Cut off each end of the orange and discard

Quarter the orange and remove the center core and seeds

Put orange with it’s rine into the blend mixture and blend until smooth

Pour over dry incredients and stir until well mixed

Add the cranberries and mix

Spoon into a muffin tin lined with muffin liners

Bake for 15-20 minutes or until done

Remove from pan and cool

NOTE: For a softer muffin, pre-soak 1 cup of rolled oats or porridge in 3/4 cup of orange juice for 30 minutes. Add this mix to dry ingedients. Continue with recipe as above, with only egg, oil and orange in the blender

Note: By cooking the soup and noodles separate and then adding them together when cold will prevent the noodles from overcooking. Just reheat and serve. The rest of the soup will keep well in the fridge or your can freeze it.